Scampi with tartare sauce
Crispy beer battered langoustine or prawn tails with a mayo-based dip of gherkins, capers and herbs
Fish & chips with coconut batter and tartare sauce
Serves 4
Easy
Prep:
Cook:
Cod and chips with a difference – the coconut milk batter is a revelation! For ease we’ve shallow-fried the fish, but it’s still crispy like a takeaway
Skip to ingredients
- 600g boneless and skinless fillet of codloin
- 75g plain flour
- 1 egg
- 100ml coconut milkplus a little extra if needed
- 1 tsp baking powder
- vegetable oilfor frying
For the tartare sauce
- 3 tbsp mayonnaise
- 3 tbsp Greek yogurt
- 4 small or 2 large cornichonschopped
- 1 tbsp capersdrained
- 1 tbsp chopped dill
- 2 tbsp chopped flat-leaf parsley
To serve
- oven-baked chips
- cooked peas
- 2 lemonsquartered
Nutrition: per serving
- kcal551
- fat38g
- saturates9g
- carbs18g
- sugars3g
- fibre1g
- protein32g
- salt1g
Method
step 1
Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.
step 2
In a small bowl, mix together the tartare sauce ingredients and set aside.
step 3
Pour vegetable oil into a large wok to a depth of 2cm and heat – it’s hot enough when a small piece of bread browns in 20 secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.
step 4
Serve the fish with the chips, peas, tartare and lemon wedges.
